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Sunday, September 30, 2012

So for anyone who keeps themselves completely removed from the media (and most likely lives in a box), Lady Gaga has recently gained some weight which has gained a LOT of attention in the media- mostly negative, but the truth is, she is actually still a healthy weight for her body size! This brings me a point I found worthy of dedicating an entire blog post to (which is a pretty big deal since there is no recipe or product etc.!), but here goes- Just because it seems like every celeb showcased in the media is a stick, doesn't mean they are healthy. Our goals should not reflect a desire to look like these fake bodies. Instead, set realistic goals to look, feel, and be healthy! Lady Gaga should be an example for the other celebs out there- she may have gained weight, but she is still healthy- she eats healthy, has a good amount of muscle on her, and isn't ashamed of having a little extra cushion! Good for you, Gaga!

Saturday, September 29, 2012

Confession: TGI Friday's Potato Skins used to be about my favorite thing in the world. I could eat the whole order by myself with ease! Something about the crispiness of the skins and the melted cheese (I always opted for no bacon, as it I was somehow being "healthy") dipped in honey mustard was a real treat for me. Anyway, the other night when making a batch of my usual Butternut Squash Casserole, I was peeling the skin away and throwing it away, and I got to thinking about what a waste it was to just throw away the skins, so I vowed next time to try peeling the skins away and making a chip with them, and boy, I astound myself sometimes- Delicious and resourceful- how could you go wrong?

To make Skinny Squash skins, you will need:
The skin of a butternut squash (whether you want to use a peeler and peel the skin off prior to cooking or cook the squash and then use a knife to carve the "meat" away from the skin is totally up to you- I did the latter)
Spices of choice (Want savory? Go with garlic and onion powder! Need something sweet? A little cinnamon/stevia blend works great too!)
Optional: Cheese to melt on top

To prepare, simply spray a baking sheet with non-stick spray, lay your seasoned skins out, and bake on 250 until the skins get crispy. Baking time will depend on your oven and if you opted for the first or second peeling option). You may wish to spray the actual skins themselves with the cooking spray to make them really crispy- all you need is a little spray! It will also help the spices to stick! If you're melting cheese over your skins, add the cheese about halfway through cooking! Serve with sauce of your choice! Tiny Tummy, as mentioned above, is partial to good ole honey mustard!

P.S. Sorry for the bad picture quality- I was just SO eager to dig in that I didn't even check to see if the pictures came out good before I posted!
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Friday, September 28, 2012

Other than bacon, beef and cauliflower seem to be the two most favored ingredients on the Paleo diet- Beef because it's a succulent meat, and cauliflower because it works great as a swap for many Paleo-no-no's such as rice, potatoes, and other grains/carby veggies (think cauli rice, mashed faux-tatoes, etc.) Anyway, this burger recipe has BOTH of those, making it a true Paleo Burger in my opinion. And hey, for all of you passionate Paleo people out there, if you're feelin' frisky, I won't be offended if you add some Bacon to your burger to really incorporate all the Paleo fav's.

To make this big juicy burger, you will need:4oz lean ground beef (my new 96% fat-free ground beef from Trader Joe's never disappoints)1/4 cup cauliflower (microwaved and pureed in a food processor)2T BBQ Sauce, mustard, salsa, Hot Sauce, tomato sauce/ketchup, or any other sauce of your choice (I am partial to BBQ sauce, but that's just personal preference)Spice is up to your liking! (A pinch of any/all of the following: garlic and onion powder, paprika, cayenne/chili powder/red pepper flakes, cumin, dehydrated garlic and onion flakes, fresh cracked pepperSimply combine all of the above ingredients in a bowl, form into patties, throw 'em on the grill, and eat up! I served mine over lettuce, tomato, and 1/2 a Fiber One English Muffin (okay, so not so Paleo, but I've eaten it over leftover Cauli-mash in the past and it is just as good!)Pin It

Thursday, September 27, 2012

I've finally given in: Tiny Tummy is now a Twitter account! While I use Twitter for my personal life (and my classes actually), I've finally created a Twitter account for Tiny Tummy! Follow me at BETinyTummy (BigEyesTinyTummy was too long :(), but I figure this has some metaphorical value also- BE the Tiny Tummy ;)

I'll be tweeting all sorts of food news, recipes, blog posts, etc. and maybe even hosting a Twitter contest or two! In the meantime, follow the account, and if you're feelin' frisky, tweet at me what products you'd like to see reviewed, a recipe you're dying to see made over, or anything else you may want to see on the blog!Pin It

Wednesday, September 26, 2012

Seriously- Trader Joe's has become my new favorite place. They have everything and their products are generally pretty healthy. I was really in the mood for egg salad the other day, and I remembered a long lost favorite of mine- Trader Joe's Egg White Salad with Chives!

First of all, the entire container has only 100 calories and a whopping 14g of protein! Paired with some high fiber crackers or high fiber bread, you've got yourself a delicious lunch! And I'm a huge fan of their use of turmeric to give it that nice yellow color to mock true, fatty egg salad! I usually crack a little fresh pepper over mine, and it's a perfect lunch to take with you to work, school, etc.Yay Trader Joe's- you never disappoint!Pin It

Tuesday, September 25, 2012

As an NYU student, you basically don't go a single day without seeing someone eating Chiptole. For whatever reason, this chain has gained immense popularity. I guess it's an upscale Taco Bell with fresher ingredients, but generally, their meals aren't exactly healthy. (Though I am a fan of the fact that they post their nutritional stats!)Anyway, from what I gather from my observations, their most popular menu item (at least among the NYU student clientele is the ever-popular burrito bowl!) And luckily, it is quite easy to make-over!

And their photo just cracked me up- a bowl filled with dreams..... and most likely indigestion :\

Anyway, to make Tiny Tummy's Burrito Basket (wouldn't want to rip them off completely!), you will need:

1 cup Lettuce (Romaine, spinach, mixed greens- anything will do!)

2oz prepared spelt (or brown rice if that's more accessible)

2-3 oz shredded grilled chicken breast (I made mine quickly in a pan with just a little pepper, onion powder, and paprika since I had finished off my last batch of homemade taco seasoning, though if you're feelin' frisky, season away with Tiny Tummy's Taco seasoning for an added burst of flavor!)

1-2oz shredded reduced fat/fat-free cheddar cheese (I actually didn't have shredded cheese on hand, so I just broke up a fat free cheese slice- the college-student in me at work!)

To prepare, simply toss it all into a "basket" (or bowl- I won't tell!), top with salsa and any additional fix-ins, and eat up!

Oh, and P.S., using Chipotle's online nutrition calculator, I computed what the equivalent of the above bowl would look like, and it came out to 655 calories. The version above contains around 350 calories (depending upon the exact amounts and ingredients you use) and has more than twice the amount of fiber thanks to our spelt-y friend! (Disclaimer: The nutrition info does not include guacamole, sour cream, or any other additional toppings for either recipe!)

Monday, September 24, 2012

If you find yourself at a burger joint, and it's almost inevitable that you will be treating yourself to a burger, it doesn't have to be a complete disaster for your waistline. While, yes, the patty itself is more than likely filled with unnecessary fat and calories, there are three simple tips to lighten up any burger.

1. No fun in the bun: This brings us to our post title- to bun or not to bun! That is the question. At a burger joint, if you skip the bun, you're probably cutting at least 1/3 of the calories (which are more than likely empty carb calories unless they have some impressive whole grain bun). For me, there's no fun in the bun. Ask if they can wrap it in lettuce- lots of burger joints have embraced the lettuce wrap! If they say no, just skip it altogether!2. Toss the Sauce: Some burgers now contain fatty, mayo-based sauces, and let's be honest- a good burger shouldn't need it! A juicy burger has enough "sauce" on its own, so say no to that ooey gooey fatty sauce (or if you have to have it, get it on the side and spread a teeny bit on to get the flavor!)3. Sharing is Caring: This rule is tried and true. If you're ordering a burger at most burger joints these days, it contains twice the amount of beef that a serving would allow for, so share it! Not only will your tiny tummy thank you, but so will your wallet! If you eat it slowly and really enjoy every bite, you won't even miss the other half!Pin It

Sunday, September 23, 2012

One of my friends recently asked me what my take on frozen veggies was- are they nutrient-deprived? Does it defeat the purpose of eating vegetables from frozen packaging? So, Tiny Tummy here to give my take on the battle between fresh and frozen!

Personally, I don't see a problem with using frozen vegetables- or fruits, meats, breads, etc. for that matter. What's important is to make sure everything is thawed properly! Vegetables and fruit, if frozen properly, actually retain their nutrients! The problem arises when they are thawed improperly (ie: if you over-microwave your veggies, chances are, you're losing some of the nutrients.) Also, I'm not sure I would serve thawed frozen vegetables as a crudite platter (duh!); however, sometimes, frozen vegetables may even be more nutritious than their fresh friends! When veggies are picked to be frozen, they are actually locked in a nutrient-dense phase, whereas some fresh veggies lose their nutrients in the transportation process from farm to grocery store to stove!

One major caution though: Be careful to read the packaging: as far as frozen fruits are concerned, some have added sugars, which you DEFINITELY want to stay away from. Also, taste wise, I find fresh fruit has quite a different taste from its thawed counterpart. If you're cooking with/baking/pureeing said fruit, it shouldn't matter, but if you're popping a handful of berries, you will most likely taste a significance, so while berries may be a bit pricey (especially now that they are not quite in season), I still say it's worth shooting for the fresh guys! And don't buy the vegetables frozen in some sort of ooey gooey sauce- just cause there are veggies tossed in, doesn't make it any healthier than pouring that yucky sauce on anything else!
Basically, if you're eating raw veggies or fruit as a snack, I wouldn't suggest the frozen ones simply based on taste, but to cook with, I see no problem with grabbing a bag of frozen peas or broccoli for convenience and to make sure you have veggies on hand!Pin It

Saturday, September 22, 2012

For one of my classes, I read a series of articles about McDonald's and how in some cultures it is definitive of a family meal. Blech! (Just a fun fact I thought I'd share in light of this recipe)- Anyway, reading about McDonalds got me really in the mood for some McChicken! But really, what I loved about McDonald's growing up was dipping the chicken in BBQ sauce, so I guess I was really craving some good ole' BBQ sauce- which brings us to this new simple chicken nugget replacement recipe!

Really, I just cut up some chicken tenders, coated them in BBQ sauce mixed with a dash of onion powder, garlic powder and paprika, tossed some veggies in there, laid them on a piece of tin foil, sprinkled some dehydrated onion and garlic on them, popped them in the oven at 350 for 15-20 minutes, put them in the broiler for 2 minutes to get a crispy coating on top, and ate up! If you're really craving BBQ sauce like I was, you can even dip the bites in more BBQ sauce! P.S.: Tiny Tummy used Walden Farms BBQ sauce, but feel free to use any BBQ sauce you like! And, if you're feelin' frisky, and more of a honey mustard person, use honey mustard instead!Pin It

Friday, September 21, 2012

A very sad day for this Tiny Tummy! While I had read a few rumors in the past that our friends (turned enemies!) at Arctic Zero might be fudging their calorie counts slightly, but current research shows it is quite a bit more than a slight exaggeration! They boast 150 calories per pint of froyo, and it turns out that number may actually be up to 46% higher! Um, at that point, why don't I go for some of Ben and Jerry's new Cannoli ice cream?! (okay, maybe not that bad, but still!) The company is currently being sued for their false advertisement! Hopefully the end result will be a yummy concoction with 150 calories per pint as opposed to just updating the calorie info (a girl can dream right?)

Thursday, September 20, 2012

While the start of fall means getting back to the ole grind with classes, interning, etc., it also means the return of some of my favorite seasonal veggies! A variety of squash is especially popular in the fall, including one of my favorite pasta replacement- spaghetti squash!

While it takes a little more work to prepare a spaghetti squash than to just boil a pot of pasta, it is SO worth it! Spaghetti squash only has 41 calories per cup so you can have a HUGE bowl of pasta without any guilt! To cook a spaghetti squash, simply pierce it, and roast it in the oven for about an hour on 400 degrees, (or until you can cut through it). Then, slice it in half and remove the seeds. If it is ready, you should be able to take a fork and shred the insides to form the spaghetti as you see pictured above. If the insides are still too hard to shred, put it back in the oven for another 20 minutes to allow it to soften more. Cooking time really depends on your oven. You can make any traditional pasta dish using spaghetti squash in place of normal pasta. As you can see, I was feelin' frisky, and made a mushroom/tomato sauce for my first bowl, and a cheesy-squashy bake for my next. Don't be afraid to experiment! Do you have a favorite spaghetti squash sauce of choice? Pin It

Wednesday, September 19, 2012

Lately, especially with the construction that has been taking place in my house, pasta has become an easy meal to just throw together. Often, it is assumed that pasta is automatically a carb-y, caloric, diet-ruining dish, but it doesn't have to be! While pasta in restaurants often fits this description perfectly, that is because it is most likely a GIGANTIC portion with an unhealthy sauce, but the beauty of making your own pasta is you're in control of how much you make, what goes on it, and of course, what pasta you use!We all know Al Dente's Garlic Fettuccine is one of my faves, but upon visiting the new Fairway that opened up locally (I'm in love by the way!), I actually came across a bunch of other varieties of Al Dente's pasta and decided to try it out. Pictured below are the lemon pepper fettuccine and the spicy sesame linguine (not low carb, but Daddy Tiny Tummy has to eat too, and carb-conscious he is not!). Both are pictured prior to being cooked, though they don't puff up like some pastas do, so their appearance doesn't really change.

Tuesday, September 18, 2012

Growing up, my dad made the best lentil soup, and while I'm not much of a soup person anymore, I still love me some lentils (a fav at Indian restaurants too!) I bring this up because the other day, on a whim, I decided to buy a bag of lentils to eat as a side dish instead of my usual spelt or freekeh, and let me be the first to say, success! Who knew lentils cook in like 10 minutes?! It couldn't be easier- you could even make a larger portion and eat that as a main meal- they pack an IMPRESSIVE amount of fiber and protein, and are actually an impressive calorie bargain!

Anyway, for my first attempt with lentils, I kept things pretty basic.All you need is:1/4 cup brown lentilssome sauteed onions and mushrooms, dehydrated onion and garlic flakes, onion powder, garlic powder, etc.To prepare, toss your lentils in a pot with the spices and enough water to cover them. Allow them to simmer for about 10 minutes until the water cooks out. In the last few minutes, toss in the onions and mushrooms so they warm up (alternatively you could add them at the beginning to flavor the lentils)That's all I did. Next time, I might try making an Indian lentil dish, though those usually use red or yellow lentils (dal), not brown lentils, but hey, if I'm feelin' frisky, I might still go ahead and throw some turmeric or curry powder in there! Why not, right?!

Monday, September 17, 2012

Nothing beats a well roasted chicken when you're having company over. If you're not big on cooking, but want to provide a nice, home-made meal for your guests, this post is for you! All you have to do is buy a chicken, season it, throw it in a pan, and let it cook! Talk about simple! Having cooked many chickens at this point in my life (we roast a whole chicken and leave the leftovers for sandwiches throughout the week and chicken salad and whatnot), I've developed a great rub to make the meat extra flavorful and moist and delicious. As usual, no sauce needed- just a good spice rub!Now, the amounts of each spice that you will use depends entirely on the size of the chicken and how much spice you really want, so adjust accordingly!

Use a mix of: garlic powder, onion powder, salt, pepper, paprika (very important to for color and crispiness), dehydrated onion and garlic flakes, chili powder or cayenne pepper or red pepper flakes for some added kick, and my secret weapon Chipotle seasoningThe secret to getting the flavor throughout is to cut slits underneath the skin of the chicken to get the spice rub underneath the skin. This way, even the breast meat and leg meat underneath get to absorb the flavors of the spices as they cook!I roast my chicken on 375 for about an hour, but the cooking time depends entirely on the size of the chicken. If you're cooking an oven stuffer roaster, you will have to cook it much longer.Pin It

Sunday, September 16, 2012

Yesterday was a very special day in the Tiny Tummy household: Daddy Tiny Tummy turned 60! Clearly, this calls for celebration, and celebration often goes hand in hand with cake, but seeing as the 'cake' of our family is actually sushi, we went to an All You Can Eat Seafood Buffet!

I'm sure you're wondering why I bother to tell you all of this, and my point is, I went to an AYCE Buffet and I Ate.All.I.Could.Eat! It was a complete cheat meal! While it was mostly healthy food that I was eating (sashimi, oysters, snow crab legs, etc.), I still ate a TON, which obviously isn't healthy; however, I wake up today, and I'm right back on track. This brings me to my main point- Cheat!! ... but don't repeat. Just because you had a cheat meal, don't allow that to be an excuse to fall off the wagon. One bad meal won't ruin a diet, but if you let it be an excuse to keep on cheating, you won't have much success. Instead, cheat, have a great time, and get right back to eating right at the next meal or the next day! And no guilt allowed- indulging is part of life- just in moderation! Pin It

Saturday, September 15, 2012

Some mornings, I crave good ole' fashioned brunch-style breakfast, which for me, often means french toast and eggs. I am actually surprised it has taken me this long to post my favorite French toast recipe, because French toast is actually one of the easier, generally very caloric, meals to make over!

To make Tiny Tummy' french toast, you will need:2 slices light cinnamon raisin bread (I use Carb Krunchers)1/4 cup liquid egg whitessplash of milk of choice (I use flax milk)a generous sprinkle of cinnamon1/8-1/4 t pure vanilla extractSimple combine all the ingredients in a bowl (except the bread), and stir until combined evenly. Allow your bread to soak up all of the mixture. Spray a pan with non-stick spray and add your soaked bread to the pan, and allow to cook until all the moisture has absorbed through and the slices are crispy. Serve with sugar-free syrup or fresh fruit or some extra cinnamon sprinkled on top!Pin It

Friday, September 14, 2012

Not going to lie, Miracle Noodles are a scary concept at first. Often described as slimy, smelly noodles, why would anyone want to go near them, but when prepared properly, they are quite easy to work with, and look just like normal noodles! Here's an insider's look at what these guys look like inside the package! The specific suckers pictured are Konjac Noodles!

Thursday, September 13, 2012

Typically, mac and cheese is thought to be off limits for those who can't tolerate dairy or follow a low carb diet, but I've found a way to make it that is dairy-free, low carb, and low in calories (and still tastes good!) Basically, it's just another take on my Easy Mac, using Konjac noodles and SmartBeat, dairy-free cheese!

You will need:1 pack Konjac noodles (or Tofu Shirataki, or Miracle Noodles, or low-carb pasta)1 Slice SmartBeat Cheddar-flavored Cheese (Or non-dairy cheese of your choice)A few large grinds of chipotle seasoning (And any other spices you may want- onion powder, dehydrated shallots, etc.)To prepare, rinse and dry your noodles REALLY well, microwave them until they are piping hot (a minute should do it), break down your cheese slice into small pieces and mix, mix, mix, until the cheese melts and forms a sauce, add your spices, and enjoy! Gotta love 5 minute college-friendly meals!Oh, by the way, the whole recipe clocks in at like 30 calories if you use Konjac noodles and a fat-free cheese slice (and that's accounting for the fact that the noodles could have up to 5 calories even though they are listed as 0 calorie!) So, needless to say, this is probably best suited for a sidedish, as it isn't exactly a nutritious meal, but a great option for low-carb, dairy-free mac and cheese!Pin It

Wednesday, September 12, 2012

Recently, I've been having some serious crunchy cravings- and not the kind a celery or some carrot sticks can solve; I'm talking potato chip cravings! While killing some time in Whole Foods the other day, I came across their product line 365, and some of their chips actually had some impressive stats, as far as chips are concerned- especially their soy crisps! I'm a huge fan of soy crisps, and these in particular actually have a nice, fluffy consistency. I bought the cheddar, ranch, and BBQ variety, and I actually like them better than any other soy crisp I've had in the past! If you have a Whole Foods near you, I definitely recommend them. And, as you know, I'm a fan of soy crisps in general because they actually pack some protein (these have 7 grams per 1oz serving) so munching on them leaves you full! And at 120 calories per ounce, you can eat the full serving! Yay soy crisps!Pin It

Tuesday, September 11, 2012

I just want to start out by apologizing for the poor quality of this photo. It was taken after a night spent locked out of my apartment after my workout, so needless to say, by the time I got to making dinner, I was STARVING. Fortunately, I was able to throw together these open-faced quesadillas in about 10 minutes, and they are made entirely from my refrigerator staples. Yay, saving money!

Open-Faced Quesadillas can be made from any combination of the following ingredients. Other than the tortillas (I mean, you need tortillas for quesadillas, right?!), the toppings I've listed are completely optional and meant to be suggestions, so feel free to mix and match and add your own!2 High Fiber Tortillas (Big fan of La Tortilla Factory's tortillas)Sliced or shredded cheese (Cheddar, Mexican Blend, Swiss, American, Mozzarella... the list goes on)Boca or Morningstar Farms Meatless CrumblesChopped TomatoShredded Lettuce (I only had spinach on hand)Diced Jalapenos or Banana PeppersSalsaBlack Bean Dip (We all know I love Oasis's Black Bean DipOther awesome ideas that aren't picturedShredded or chopped chicken or beefBlack BeansCornGuacamole or just plain ole' avocadoSour CreamSauteed Onions and MushroomsLaughing Cow Cheese wedgeHot Sauce for an added kick (You know I'm usually all over that, but I bought spicy salsa, so no need!)

Monday, September 10, 2012

Mom always said to finish your plate before leaving the dinner table, so it's been ingrained in you from the start, but sometimes this isn't always the best thing. I'll be the first to admit, I am a member of the clean plate club. I am more than able to finish any plate of food that is put in front of me, and chances are, if it's in front of me, I'm going to eat it, even if I'm full (what can I say, I just love food!) This is a big part of the reason that dining out is difficult for many people (again, myself included!). The dishes that restaurants provide almost always contain more than the recommended portion size. While the recommended portion of meat/fish is around 3-4oz for the average person, restaurants tend to serve twice that amount! And while I will be perfectly satiated after consuming a 3-4oz portion of fish/meat, I could easily put away a 12oz steak if it's put in front of me, so I am no different than anyone else. The key here is know when you're full and don't make yourself a member of the clean plate club when eating out at a restaurant. Ever. Listen to your body- you don't have to fill every inch of your tummy with food- no need to walk out so stuffed you can barely move. Instead, learn to leave food over. If you have to, cut your meat in half when you order it and set half aside to take home (hello tomorrow's lunch!), do it! Or, ask the waiter from the get-go to only bring half the dish to the table and have the other half packaged to-go. And when preparing food at home, only put the amount you actually want to consume on your plate- if you're making enough to have leftovers, then put the leftovers away first, so you're not tempted! In this case, there's nothing wrong with being a proud member of the clean plate club :)Pin It

Sunday, September 9, 2012

Jogging to the gym this morning, you could tell it was game day, simply because of the fried aroma in the air. Every bar I passed had the scent of buffalo wings radiating into the sidewalk (and beer of course), so naturally, I left my workout craving hot wings. Rather than simply stopping at Pudgies on my way home (yes, I live right next door to a Pudgies, how ill-fitting), I decided to grab some chicken tenders on my way home to make my own buffalo bites for dinner! Traditionally, buffalo chicken is coated and fried, but Tiny Tummy's buffalo bites are baked, not fried, and super easy to make!

You will need: 1 pack chicken breasts (or tenderloins) cut into chunksFrank's Buffalo Wing Sauce (enough to coat your chicken)Simply coat your chicken with the Frank's hot sauce, place on a baking sheet, and bake on 300 until the chicken has cooked through (shouldn't take more than 15 minutes if you cut the chicken small) Yep, it's that simple!Feelin' Frisky?: Sprinkle some of my favorites- dehydrated onion and garlic flakes- on top of the chicken before you toss it in the oven, and put it in the broiler for the last few minutes of cooking to give it a crispy coating!
Oh and P.S., lucky for us, unlike most other chicken wings, the cost of Tiny Tummy's chicken wings won't be affected by the grain drought, since there are no grains used in this recipe :)Pin It

Saturday, September 8, 2012

The other day, I was really craving fish, and low and behold, I was lucky enough to walk into my local supermarket to find salmon on sale! Needless to say, that package came home with me, and I went to work on a maple, balsamic, dijon marinade (with a secret added ingredient)

To prepare the marinade, you will need equal parts:Balsamic VinegarDijon MustardMaple Syrup (I use Walden Farms)Polaner's Sugarfree Apricot PreservesNote: I don't list measurements because it depends on how much salmon you're using, and I don't measure exactly. Instead, I eyeball it and taste as I go. If you like this super sweet, add extra maple syrup or preserves; whereas if you're more of a balsamic person, toss some extra vinegar in there!Also note, I sliced my salmon into pieces so the marinade covered as much ground as possible, then grilled it on my nifty little pink George Foreman Grill, but if you have a normal size grill at home (NYC living prohibits this), then go ahead and leave it whole!Feelin' Frisky?: This marinade works GREAT on chicken too! And I imagine it would marry nicely with tofu also, and I've even just tossed it over some veggies before also!Pin It

Friday, September 7, 2012

Happy All-American Breakfast Month! In honor of the national month-long holiday supporting the supposed most important meal of the day (in my opinion, every meal is important!), I've decided to give you Tiny Tummy's Top five breakfast combos- all of which are go-to meals for me. And hey, if you're feelin'frisky, you can even make one of these meals for lunch or dinner- I won't tell!P.S.- All of these breakfast are under 250 calories!P.P.S.- A lot of these products have already been touted on my blog (all of which I've linked to the post for easy access), so here are just some creative ways to make a meal out of them!1. Carb Krunchers Onion Roll+ Lox+Tiny Tummy's Scallion Cream Cheese+TomatoSimply microwave your onion roll to thaw it, toast if desired, spread on some scallion and chive cream cheese (recipe is linked above), add some sliced tomato and lox, and you're good to go! And in case you were wondering, I'm a huge fan of Trader Joe's sliced nova, though any lox will do!

2. Fiber One English Muffin (or toast of your choice) +Egg (sunny-side up, scrambled, or poached with spices)+Slice of cheese+optional: onions and mushrooms(It's all in the photos!)

Thursday, September 6, 2012

While I've never actually blogged about Healthy Choice, the company actually offers some fairly decent frozen meals for those of you who really have no time for food preparation passed the 2:00 microwave process that frozen dinners require. I can't say I eat their dishes personally, but a lot of them are less than 300 calories and have a fair amount of fiber and protein. I certainly wouldn't be opposed to trying their products, and I don't discourage you from testing them out.

But I digress, what I really want to talk about is the company's new line of greek froyo! At a measly 100 calories per serving, their new froyo comes in 4 flavors- strawberry, raspberry, blueberry, and vanilla, each containing 100 calories, 4g of protein, and maximally 2g of fat per serving! The one downside is there is 13g of sugar per serving, but hey, for all of you ice cream lovers out there, this is a WAY better alternative! Needless to say, I can't wait to try these guys out- I'm always a fan of healthy ice cream alternatives!Pin It

Wednesday, September 5, 2012

In the calorie-counting craze of the past few years, companies started to manufacture portion-controlled packages of cookies, pretzels, crackers, popcorn, etc.- basically all of the munchee snack food you crave in bags that hold a mere 100 calorie-sized portion. While most would say hoorah, I tend to frown on these bags. In my opinion, it's false advertisement! People see 100 calorie bag and automatically think woohoo- healthy, when in actuality, it's basically just 100 empty calories. Most of these 100 calorie packs are chocked full of sugar, empty carbs, and processed ingredients.Now, that's not to say they have no value. While nutritionally, they don't make the cookies any better for you, it's a great way for those of us who have a hard time stopping at just one cookie indulge. If you LOVE Milano cookies, and just can't picture life without them, the new 100 calorie packages are great- they make sure you stop after the 2 cookies that the package provides! And if you can't help yourself from finishing the whole bag of goldfish in one sitting, these 100 calorie packs could be your new best friends- just keep in mind the goldfish didn't get any more nutritious.

Anyway, the takeaway: use these packages as an indulgence- not as a filling snack. In my opinion, the best way to indulge in a 100 calorie snack is to make your own 100 calorie bags from healthy snacks that contain a lot of fiber and protein. If anything, these packs are eye-openers for those who don't realize just how caloric snacks can be if they aren't controlled- I mean, common- 2 milano cookies?! 3 golfball-sized Hostess cupcakes?! What a tease!

But, if I had to pick my top choice of 100 calorie packs, I'd definitely have to say Blue Diamond's 100 calorie bags of almonds are a winner- nuts are a filling snack, with lots of healthy fats, and each 100 calorie (18g) serving of almonds has about 4g of protein and around 1g of sugar. Compare that against Nabisco's 100 calorie bags which have an average 1g of protein and as much as 8g of sugar- yikes! Not to mention, I can pronounce the 1 and only ingredient on the bag of almonds (almonds, duh!), in comparison to the long list of junk in Nabisco's 100 calorie packs.Pin It

Tuesday, September 4, 2012

Mac and cheese is basically known as the go-to college meal, but store-bought mac and cheese is basically a bowl of empty carbs and calories with a ton of chemicals. True, homemade mac and cheese doesn't have to be an unhealthy dinner. In fact, if made with a healthy, high-fiber pasta and real cheese, it can be a protein-packed and fiber-friendly meal (and still super simple and college-friendly!) Traditional homemade mac and cheese recipes call for tons of butter and cream to make a thick, cheesy sauce, but Tiny Tummy doesn't need an of that! Really, this recipe can be made with just two ingredients if you're really short on time, but I'll give you a few ways to spruce it up if you're feelin' frisky.

Easy Mac (Almost as simple as the chemical carby microwaveable mess!)3-4oz high fiber elbow pasta (I'm a huge fan of Fiber Gourmet's Elbows)1 slice of cheese of choice or 1 oz shredded cheese (I used cheddar!)optional: some dehydrated onion and garlic flakes and some red pepper flakes for some heatPrepare your pasta according to package directions. Once cooked through, drain pasta, but don't rinse. While pasta is still hot, break down the cheese slice and stir until the cheese has melted through. Sprinkle some dehydrated onion flakes for a little added crunch if you so please, and eat up! P.S, if you don't like elbow pasta, feel free to sub shells, penne, or any other pasta you like!Feelin' Frisky? If you like a thicker sauce, mix in a Laughing Cow cheese wedge- any flavor you like, though I find the French Onion works nicely! This will give the sauce a creamier consistency without adding butter, milk, or cream!Pin It

Monday, September 3, 2012

Generally, when I think of jelly, my mind goes straight to sugar-y spread with no nutritional value. While a lot of store-bought jellies are laden with added sugars and preservatives, some are definitely better options than others. For starters, opt for the sugar-free varieties. I'm a huge fan of Polaner's sugar free preserves with fiber- it gives you the sugar-y feeling without the actual sugar, and at least there's a little fiber in them. And at only 10 calories per tablespoon, you really can't go wrong. My only complaint is that since they are sugar-free, they have Splenda in them, and we all know Tiny Tummy much prefers Stevia. Oh well, as far as store-bought jelly is concerned, this is still your best bet (though if you make your own, my hat goes off to you!)Pin It

Sunday, September 2, 2012

For anyone who hasn't read my previous posts professing my love for these chicken-free patties, here is yet another post dedicated to these frozen delicacies. Contrary to most frozen products, these patties actually look almost exactly as they are pictured on the box once they thaw and cook through, and they taste absolutely delicious. With the construction that has taken place in my house over the last couple of weeks, Health is Wealth has become my best friend for dinner. I've probably eaten these patties for dinner a good three or four times! Thank you Health is Wealth!

Saturday, September 1, 2012

My dad always said an Italian restaurant is defined by two things: its white clam sauce and its tomato sauce, so I guess a chef should be judged by the same rules. Fortunately, I grew up in a house where we made our own tomato sauce all the time. Actually, I don't think I've ever tasted jarred tomato sauce, and probably for the better, considering store-bought sauces can be chocked full of sugar and salt. Making your own tomato sauce is beyond easy also, and a great way to use those extra tomatos from the garden or the ones that have started to get mushy sitting in your kitchen. I'm a huge fan of lots of onions and mushrooms in my tomato sauce, but if you like less, just scale back the amounts or use extra tomatoes to yield a bigger pot of sauce. This recipe yields about 2 large containers of tomato sauce!

To make your own sauce, you will need:

5-6 large tomatoes chopped

2 small onions or 1 big one chopped

1 8oz pack of mushrooms chopped

3-6 cloves of garlic minced (depending upon how garlic-y you like your sauce)

a generous pinch of onion powder, garlic powder, and sugar or stevia

2 large bay leaves

2 T tomato paste (can be omitted if you prefer a thinner sauce, or add more for a thicker sauce)

optional: a generous pinch of italian seasoning or oregano- Personally, I'm not a huge fan of these herbs, but most people like them in their sauce, so if I'm making sauce for myself I omit, and if it's for a group I add it in.

Also optional: dehydrated onion and garlic and a pinch of salt

Spray the bottom of a pot with non-stick spray (or use some olive oil) and sauté the onions, mushrooms, and garlic until cooked. Add the tomatoes and spices, give everything a quick stir, and allow the sauce to simmer for about an hour. Depending upon how thick the sauce has gotten, add however much tomato paste you'd like, gradually, stirring as you go. Allow the sauce to simmer for another hour or so until the sauce has thickened and the tomatoes have cooked down. Serve over pasta, pizza, etc.!

Feelin' Frisky? Technically, you should probably remove the skins of the tomatoes, but I'm personally not bothered by having them in the sauce. Also, if you don't like chunks in your sauce, you can use an emersion blender to liquify everything- This will also make for a much thicker sauce!